Breakfast
Daily Specials
Hobnob Soups & Salads
Hobnob Sandwiches
Hobnob Specialties
Desserts
After Five Specials
Some New Wines
Entrees
Hobnob Desserts
Wine By The Glass
WHITE
ROSE OR BLUSH
REDS
Served MONDAY THRU FRIDAY 8:30 am-11:00 amSATURDAY & SUNDAY 8:00 am-11:00 am
Three eggs with green pepper, ham and cheddar
Two eggs cooked to order; your choice of sausage, bacon, or ham and a side of biscuits & gravy and toast
Available everyday $8.25 and up
Served with toast
Full order $6.25 | Half order $4.95
Short $4.95 | Tall $6.25
Potatoes, onions, green peppers cooked together with smoked sausage topped with egg and toast
Two eggs scrambled, broiled with cheddar cheese on flour tortilla chips with picante sauce on top
Served with brown sugar and raisins on topBowl $3.95 | Cup $3.25
Coffee, Hot Tea, Herbal Teas, Milk, Orange Juice, Tomato Juice, V-8 Juice, Grapefruit Juice
Tender chunks of braised Angus chuck roast, grilled onions and melted Swiss cheese layered on a toasted French roll. A cool and creamy house made horseradish sauce adds just the right touch.
Always made here from fresh ingredients.Cup $4.50 - Bowl $5.50
Steak trimmings are cooked in a rich brown sauce flavored with mushrooms, onions and bell peppers. Topped with a dollop of sour cream. Cup $5.50 - Bowl $6.50
Made with lots of Spanish onions sautéed slowly in butter. Steeped in chicken consommé. Topped with a slice of whole wheat bread and cheeses browned under the broiler.Cup $5.50 - Bowl $6.50
Thick, hearty and flavorful. Served on rice. Topped with a dollop of picante sauce. Cup $4.50 - Bowl $5.50
Lots of fresh spinach with parmesan, bacon, sliced egg, red onions, mushrooms and croutons. Given our house dressing. Depending upon the availability of good fresh spinach.
A toss of mesclun with other greens, meat, cheese, and other garnishes. Small $7.25
Chicken breast is combined with apples, celery, chutney, mayonnaise, seasoned with curry.
Add a simple dinner salad for $3.95 with Hobnob Sandwiches.
Fresh avocado, tomato, alfalfa sprouts and mushrooms are placed on whole wheat bread with mayonnaise, covered with cheddar cheese melted under the broiler. Subject to availability of ripe avocados. Smaller portion $7.50
Quarter pound of smoked Polish sausage on our bakery bun, garnished with green pepper, onion, tomato. Choice of vegetables or steak fries.
Sliced breast of turkey on whole wheat toast with lettuce, bacon, tomato, topped with mozzarella melted under broiler. Smaller portion $7.50
One third pound lean ground beef with cheese, garnished with lettuce, tomato and onion. Choice of fresh vegetables or steak fries.
Corned beef layered with fresh sauerkraut and imported aged Emmenthal cheese. Grilled on our onion-dill bread. Choice of fresh vegetables or steak fries.
All meat with light breading served on our own bakery bun. Choice of vegetables or steak fries.
American cheese on whole wheat, onion dill, or white bread. Choice of fresh vegetables or steak fries.
An eight ounce Certified Angus sirloin steak marinated and grilled with mushrooms and onions is placed on top of a buttered and grilled slab of our own Cabin White bread. Choice of vegetables or steak fries.
Tuna salad, tomato, mushrooms, alfalfa sprouts on toasted whole wheat bread, covered with cheese melted under the broiler. Smaller portion $7.50
Add a simple dinner salad for $3.95 with Hobnob Specialties.
Beef long simmered until tender. Served with its own juices and braised vegetables.
Rich tomato sauce loaded with Italian sausage and simmered with herbs to mellow flavors. Served with garlic bread.
Lasagna noodle layered with cream cheese, marinara, spinach and mozzarella. Served with vegetables. All vegetarian.
Good things in crust filled with a creamy custard. An old friend made right!
Sliced chicken breast stir-fried with snow peas, oranges and almonds. A savory sauce of soy, orange juice and tomato lends snap! Served w/vegetables.
Two slices of beef liver lightly dredged. Sauteed in butter with lots of onions and liberal splashes of red wine. Served with vegetables. For those of you who never get this dish at home!
Breaded chicken breast fried then topped with our own picante sauce, melted cheese and a dollop of sour cream. Served with vegetables.
Center cut, 12 ounce Certified Angus Beef rubbed with black pepper and olive oil and pan seared to order.
Bread cooked in creamy custard with nutmeg and happy raisins.
A delicious coffee and chocolate flavored filling in a special crust.
A creamy peanut butter filling in a baked sandwich cookie crust with a layer of fine chocolate on top.
Rich, creamy filling in a crumb crust.
Vanilla layered with chocolate syrup and topped with real whipped cream, chopped nuts and a maraschino cherry.
These specials are available after 5:00 PM
Our own Thomas Spurlock bones out and cubes shoulder of lamb. The lamb is browned in olive oil. Onions are wilted with the lamb. The meat is seasoned with curry and braised to tenderness in stock, blessed with Greek yogurt and turned out on rice with a garnish of cilantro.
The Berkshire line of pork is mentioned in English breeding records kept a few hundred years ago. Berkshire pork belies the term “white meat” due to its superior marbling and darker color. The chop is pan roasted in cast iron with a bit of salt and pepper, then waddles out to graze on Brussels sprouts and smoked Gouda spoon bread. A mustard cream sauce lends its vibrant touch to the flavors.
The Cajun "holy trinity" of onions, celery, and bell peppers stewed in chicken stock with andouille, ham and rice. Warmly seasoned in the Cajun manner. Garnished with chopped green onions. With chicken: 18.95
With six shrimp: 19.95
A fillet of swordfish is seasoned with salt and pepper and sauteed on both sides, then removed from the pan. Capers, and garlic are added to the pan and cooked until fragrant. Next wine is added to the pan and reduced, then the sauce is finished with a swirl of butter and parsley, and a squeeze of lemon juice. The swordfish is turned out onto roasted vegetables.
Chef spent time in Charleston where he became inspired by this southern classic. Shrimp are sautéed with house made Italian sausage. Pan is deglazed with a stock. Tasso (a spicy Cajun ham) gravy is stirred in. Contents are poured out on stone-ground organis pimiento yellow grits and garnished with green onion. Perfect winter food.
Chef Eric Cole has seared and braised whole rabbit in stock with white wine and aromatic vegetables. When tender, he has removed and reserved the meat. He reduces the braising liquid to make a fragrant sauce, adds mushrooms, peas and carrots. The rabbit is returned to the sauce, coated and tossed with pappardelle. Garnished with Parmesan cheese.
The beef is a tender cut from the chuck seasoned with salt, pepper and olive oil and seared in cast iron and finished under the broiler. Chef lines the plate with a parsnip purée and places roasted winter vegetables on top — carrots, fingerlings, celeriac and Brussels sprouts. The meat is sliced into medallions and crowns the dish. Chimichurri sauce finishes the dish.
We have one of 250 cases made of this carefully crafted wine
Old vines--organic==with a touch of petite sirah
This is a simple recipe of diced sirloin is simmered with onions and tomatoes in beef stock and seasoned without compromise. STOP! DO NOT ORDER THIS IF YOU DON'T LIKE YOUR CHILI HOT!! THIS IS HOT!!! THIS IS TOO HOT TO EAT!!!!Bowl 6.95 Cup 5.95
With Grilled Cheese add 2.25
The fish is rubbed with spices, broiled and glazed with a lemon, mustard, olive oil, and maple syrup vinaigrette.
If you crave chocolate, this should do the trick.
By the glass, we pour about one-fourth of a bottle
Spain
France
Sonoma Coast
Los Carneros
Germany
Loire Valley
Oregon
Italy
Alsace
Portugal
New Zealand
Austria
Cotes de Provence
Paso Robles
Yountville, Napa Valley
California
Napa Valley
Lodi
McLaren Valley
Argentina
Tuscany
Mendocino
Sonoma County
Howell Mountain
El Dorado County
Beaujolais
Priorat, Spain